Dip Included Buffalo Wings

September 22, 2010
4 Ratings
  • Serves 4
Author Notes

I am from Buffalo, NY and I love wings. Strange right. I also prefer the wing portion over the drummette. However, I find it frustrating to try to effectively dip the wing portion in bleu cheese. So this recipe is my attempt to integrate the cool, rich flavor of bleu cheese with the thrill of hot sauce and the least post fying work necessary. Enjoy! - foodfighter —foodfighter

Test Kitchen Notes

Foodfighter, a Buffalo native, knows wings. When we said we were open to the best version of a traditional favorite, a recipe like this one was what we were driving at. The glaze -- butter, hot sauce, honey and a spritz of lemon -- is classic and perfectly proportioned, and the technique of smearing the wings with a blue cheese "dip" before coating them in flour and cornstarch is sheer brilliance. With every bite, you get tangy heat, a satisfying crunch, tender meat and a seductive hint of blue cheese. Trust us: even your non cheese-eating friends will happily tuck into these. - A&M —The Editors

What You'll Need
  • 4 ounces strong bleu cheese
  • 2 ounces cream cheese
  • 2 ounces sour cream
  • 2 pounds chicken wings
  • 4 tablespoons Corn Starch
  • 2 tablespoons All Purpose Flour
  • 1 teaspoon Pepper
  • 1 teaspoon Salt
  • .5 cups Franks Red Hot Sauce
  • 4 tablespoons Butter
  • 2 tablespoons Honey
  • Lemon juice, to taste
  1. Combine cheese and sour cream in Food Processor or Mini Prep and process to smooth spread/puree.
  2. Combine Corn Starch, Flour, Salt and Pepper in a shallow dish.
  3. Thoroughly dry wings using paper towels. Cover the skin/meat of each wing with a thin layer of the bleu cheese spread. Then dredge each with in the Corn Starch Mixture, making sure each wing is well covered. Refrigerate for about 30 minutes.
  4. Bring 2 - 3 quarts of peanut oil to 365 degrees in a heavy pot (I use a enameled dutch oven). Fry wings in 1 pound batches for about 15 minutes until crispy. For each batch, to cooling rack over newspaper in a sheet pan.
  5. Melt butter, stir in hot sauce, honey and lemon juice. Add ground cayenne or more Frank's Red Hot Sauce to taste.
  6. Place wings in a wide mouth bowl and pour sauce over the top. Shake bowl gently to distribute sauce.
  7. Root for the worst football team in the league, the Buffalo Bills. Not mandatory.
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25 Reviews

Lawrence N. March 23, 2017
I loved this recipe thanks so much the blue cheese came out in strides, of course I use Roquefort, GAAWWDAMN
Kathleen C. February 1, 2016
Looks great except I'm confused by the "point 5 cups" Seems t's unlikly to be 1/2 cup. Is the period before the 5 just a typo? 5 cups of hot sauce is a lot but probably right... just checking before I make this. Also has anyone tried baking this or just sautéing instead of deep frying?
FoodieYogi August 10, 2015
I really really Despise Blue Cheese (I liked it when I was a kid but not now). Is it ok if I remove that or should I replace it with another cheese?
Señora H. May 2, 2015
Hi there I'm currently making these and the blue cheese mix is sticking to the bottom of the pan any tricks to avoid?
Jane M. December 15, 2013
I would like to make these and bring them to a friend's party. Any suggestions on how to make ahead and maybe reheat or do these need to be cooked and eaten immediately?
Andochina July 29, 2013
This looks incredible, and made for me. I don't have honey because I don't use it very often, but we have a ton of agave nectar in the house. Anybody think this could be used in a pinch?
Texas E. August 31, 2011
The wings were absolutely incredible. I used an Amish blue cheese that was perfect for our recipe. Surprisingly, the blue cheese was understated, but a perfect complement to the sauce. I would be shocked if restaurants have not Lready adopted your recipe!
Texas E. August 31, 2011
*your recipe
Taylorman February 9, 2011
I made these this super bowl- with 3.5 lbs of wing drumettes.
I followed the recipe exactly- doubling the dredge and sauce recipes exactly - except I only used one bottle of tobasco sauce. (I had a wide audience to please)

My familt was blown away- my possible future brtoher in law was polite- he made a batch of more traditional saucy wings- which were good- but not like mine.

Changes? Next time- do not fry your sister's vegetarian fake wings in the oil you are going to use for the real wings first- the barbecue seasoning will make a dark icky mess of everything- survivable- but not desirable.

Please use the STRONGEST blue Cheese you can find- mine was too mellow- and didn't really come through.

I can't wait to make them again- and my 17 year old niece has ordered them for her birthday next year. 'nuff said.
veronique October 9, 2010
These are unbelievably good! The blue cheese layer concept really does work and the texture is very crispy. And, adding honey and lemon to the hot sauce gives it a much better, more refined flavor. My group devoured these wings in one sitting.
Oui, C. October 5, 2010
I NEVER wold have thought to rub the cheese on the wings before cooking, but the idea of having that flavor buried deep inside sounds perfect. I will definitely be making these sometime this football season! Nicely done - S
hungryjeff October 3, 2010
Looks delicious - I miss wings!!
sozaroski October 1, 2010
Best. Idea. Ever. Can't wait to make it!!!
Safta B. October 1, 2010
sounds like all that's good about buffalo wings are in this dish-mmmm-yummy!
Midge October 1, 2010
Brilliant idea. Congrats!
Jeannie M. October 1, 2010
Here's the Franks Red Hot Buffalo Chicken Dip

Servings: 4 cups dip

Prep Time: 5 min.

Cook Time: 20 min.

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor FRANK'S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Buzzz October 1, 2010
These look better than the wings I grew up with. What a great and clever way to make them. Good luck.
lapadia October 1, 2010
Congratulations on the EP and good luck in the finals!!
peanutbutteryum September 30, 2010
Wow! What an amazing idea! I can't wait to try this! Thanks foodfighter!
Gale September 30, 2010
These are incredibly good and really worth doing. And I am with you liking 'flats' the best - more crispy skin. Hard to decide, but I have to vote for this one.
foodfighter September 30, 2010
Thanks for the comments! I have since moved away from Buffalo, and sometimes I am not sure if I miss the place or the wings more. Hope everyone enjoys these wings!